Chocolate Peanut Butter Cup Torte

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Discussion Overview

The thread centers around the Chocolate Peanut Butter Cup Torte, with participants sharing their experiences, tips, and excitement about making the dessert. Various opinions on the recipe's components and preparation methods are expressed, along with discussions about related recipes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shared that the torte was easy to make and delicious, although they forgot to add peanut butter to the brownie mix.
  • Another participant mentioned needing more Reese's cups than the recipe indicated, as some were eaten before they could be used for the torte.
  • Several users expressed enthusiasm about making the torte for upcoming meetings.
  • One participant noted that they had made the torte for a gathering and found it very rich, suggesting that smaller slices were necessary.
  • Another participant shared a tip about using grated chocolate chips instead of buying more peanut butter cups.
  • One participant expressed a desire to try the torte but mentioned not being fond of chocolate or peanut butter.
  • Another participant shared a recipe for a Peanutty Chocolate Cake, which includes similar ingredients and preparation methods.
  • Some participants discussed the possibility of using regular cake pans instead of a torte pan.

Areas of Agreement / Disagreement

Views differ on the sweetness of the torte, with some participants finding it too sweet while others enjoyed it. There is no clear consensus on the best way to prepare or serve the dessert.

Contextual Notes

Participants are sharing personal experiences and tips related to the torte and similar recipes, reflecting their individual preferences and cooking styles.

Who May Find This Useful

Consultants looking for dessert ideas for meetings or gatherings may find the shared experiences and tips relevant.

Kodeysmom
Kodeysmom
Gold Member
Messages
650
Just finished making this. Very easy and delicious. I felt the pounds coming on as I was making it.
A few tips
1.Don't forget the peanut butter. After the brownies were already in the oven I went on to the next step and couldn't figure out where the peanut butter was supposed to go-yup in the brownie mix. But its only a 1/4 cup so no big deal. Still tastes good without it.
2. Make sure you have enough Reese cups. The directions say 6 so I only bought the pack with 8 singles and 2 were eaten up by DH and DS quickly when i said there were 2 extra. Nope, you need 6 packs or 12 singles. So there wasn't very many to go on top. But all in all it is delicious.
 
Thanks! for the heads up...I'm thinking about making it for Mondays nights cluster meeting...:D
 
Thanks! Ditto here Ginger for our next meeting! ;)
 
I've been drooling since Conference,,,,,:rolleyes:
 
Is this a new recipe? It sounds super delicious! Anyone have the recipe to post?
 
vwpamperedchef said:
Is this a new recipe? It sounds super delicious! Anyone have the recipe to post?
Click to expand...

It's in the new SBRC.
 
Great! I did look thru it but just briefly and can you imagine my two favorite things, chocolate and peanut butter. I cannot wait!
 
If you don't want to spend money on buying a lot of peanut butter cups, what I do with my peanut butter cup trifle is grate chocolate chips in the grater and put on top or sprinkle with mini-chips. Then I melt some more peanut butter and drizzle it back and forth over the top. The mixture tastes just like a chunk of a peanut butter cup.
 
I wish I had gotten the torte pan set when it was on supply on sale...I don't have it and I have a show in September where the host SPECIFICALLY asked for Chocolate and Peanut Butter. I may have to make my peanut butter cup trifle if I don't have enough in my budget for the torte pan set yet...
 
I made this for a gathering tonight. I think I cut way more than 16 slices using the Utility Knife - a definite necessity, both the knife and cutting small slices. It was very rich. I have some added tips for this recipe.

-I was trying to get ahead last night and made the brownie ahead of time. Today when I was finishing I realized that it's supposed to be served warm. The marshmallows were supposed to go on top of a very warm brownie. It ended up being just fine. I didn't worry about putting it in the frig at the gathering. I was able to leave it outside during dinner until we ate it.
-I think 12 individual peanut butter cups were more than enough. I cut them with two slices one way and turned them and cut two slices the other way. I think I should have cut the pieces smaller. A warm brownie would have "cemented" the cups to the torte much better than a room temp brownie.
-The FC Utility Knife was needed. I didn't need hot water. I just occasionally wiped it off.

I think 8 or more mini peanut butter cups would have been great, cut in half and placed along around the outside, top of the torte to mark off the slices. I'm going to try that next time and use less regular cups.

Very very rich and tasty. I wasn't sure about the marshmallows because I don't care too much for marshmallows in many dessert, but they worked very well, and it was very good.
 
I can't wait to try this!!! Thanks girls for the tips!!!
 
pampered.chris said:
I can't wait to try this!!! Thanks girls for the tips!!!
Click to expand...
Seriously, I was mobbed by adults and children lined up to get a slice of this. I'm pretty sure I was able to feed way more than 16 people. The Utility Knife really made cutting small slices easy. I actually just used the knife to serve it too. The Slice and Serve would have been too wide.
 
janetupnorth said:
I wish I had gotten the torte pan set when it was on supply on sale...I don't have it and I have a show in September where the host SPECIFICALLY asked for Chocolate and Peanut Butter. I may have to make my peanut butter cup trifle if I don't have enough in my budget for the torte pan set yet...
Click to expand...

There is a recipe on here that uses the Fluted Stone in the Microwave. I can look it up fir you if you want....:)
 
Hmm...I have the fluted stone! Sure, if you have it handy, pass it on...I'm busy working on closing a show. ;)
 
janetupnorth said:
Hmm...I have the fluted stone! Sure, if you have it handy, pass it on...I'm busy working on closing a show. ;)
Click to expand...

I'm still looking for it....
 
Isn't that Carolyn's recipe?
 
ChefBeckyD said:
Isn't that Carolyn's recipe?
Click to expand...

I think its Pampered Lindas...
But here it is...

PEANUTTY CHOCOLATE CAKE


1 package (18.25 oz) devil’s food cake mix
1 container (16 oz) sour cream
3 eggs
9 peanut butter cup candies (0.6 oz each)
½ cup peanut butter
½ cup (3 oz) semi-sweet chocolate morsels
1 teaspoon vegetable oil
2 Tablespoons peanuts, chopped

Lightly spray Stoneware Fluted Pan with vegetable oil using Kitchen Spritzer or brush with vegetable oil using Pastry Brush. Place cake mix in Classic Batter Bowl. In Small Batter Bowl, combine sour cream and eggs; whisk until smooth using Stainless Steel Whisk. Add sour cream mixture to cake mix; mix until smooth using Mix ‘N Scraper®. Using Large Scoop, place 12 scoops of batter into bottom of pan; spread evenly. Arrange peanut butter cup candies in a circular pattern over batter. Top with remaining batter, spreading evenly. Microwave cake on HIGH 11-14 minutes or until Cake Tester inserted near center comes out clean. (Cake will be slightly moist on top near center.) Remove to Stackable Cooling Rack; let stand 10 minutes Loosen cake from sides of pan. Carefully invert cake onto Round Platter. Place peanut butter in Small Micro-Cooker®. Microwave on HIGH 30 seconds or until melted; stir until smooth using Skinny Scraper. Pour peanut butter evenly over top of cake, allowing it to drip down sides. Place chocolate morsels and oil in same micro-cooker. Microwave on HIGH 20-40 seconds or until melted and smooth. Drizzle chocolate evenly over peanut butter topping. Coarsely chop peanuts using Food Chopper; sprinkle over top of cake. Slice and serve using Slice ‘N Serve®.

Yield 12 servings or 20 sample servings


Note: If using a microwave oven without a built-in turntable, rotate cake after 6 minutes of cooking.


TIP: To bake in a conventional oven, preheat oven to 350°F. Bake 40-45 minutes or until cake tester inserted near center comes out clean.
 
Thanks Ginger - I'll have to "test" that one too... ;)It's amazing I don't weigh 200...luckily I'm an active person!
 
I SO want to try this one ... I'm wondering if I can use just regular cake pans instead!
 
Heres what it looks like....
 

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I am going to have to try the Peanutty Chocolate Cake too!!!! Thank you very much for sharing!!
 
That looks so yummy!! Man I want chocolate now!
 
WOW - I think I am gain 20 pounds just looking at it!
 
Di_Can_Cook said:
I SO want to try this one ... I'm wondering if I can use just regular cake pans instead!
Click to expand...
You could use regular cakes, but you may want to create a shallow well in at least the bottom layer so the marshmallows don't slide out. Probably the top layer, too, so the PB Cups don't fall off quite as easily.
 
Try confessions... I have made it twice now! I use double the amount of Reeses that it calls for! BAD :D By far this is my new favorite!!
 
that looks amazing!!! I am going to papmper a biz with that one!!!!! Thanks
 
I'm really trying to get excited about this but I'm not big on Chocolate and I HATE PB!!
 
There are other great desserts that aren't chocolate. I have a hard time getting excited about much that isn't chocolate when it comes to desserts. I did like the mini lemon cakes.
 
I made this last week and thought it was way too sweet. :(
 
I'm making this tomorrow for our cluster meeting! Thanks for the tips!
 

Frequently Asked Questions

What ingredients do I need to make the Chocolate Peanut Butter Cup Torte?

To make the Chocolate Peanut Butter Cup Torte, you will need the following ingredients: chocolate cookie crumbs, unsalted butter, cream cheese, powdered sugar, peanut butter, whipped topping, and chocolate sauce. You may also want to have some chopped peanut butter cups for garnish.

How long does it take to prepare the Chocolate Peanut Butter Cup Torte?

The preparation time for the Chocolate Peanut Butter Cup Torte is approximately 20-30 minutes. However, you will need to allow additional time for chilling in the refrigerator, usually around 4 hours or overnight for the best results.

Can I make the Chocolate Peanut Butter Cup Torte ahead of time?

Yes, you can make the Chocolate Peanut Butter Cup Torte ahead of time. It is actually recommended to prepare it a day in advance to allow the flavors to meld and the torte to set properly in the refrigerator.

How should I store the Chocolate Peanut Butter Cup Torte?

The Chocolate Peanut Butter Cup Torte should be stored in an airtight container in the refrigerator. It will keep well for about 3-5 days. Make sure to cover it properly to maintain its freshness.

Can I substitute any ingredients in the Chocolate Peanut Butter Cup Torte?

Yes, you can make some substitutions in the Chocolate Peanut Butter Cup Torte. For example, you can use gluten-free cookie crumbs if you need a gluten-free option, or you can substitute almond butter for peanut butter if you have a nut allergy. Just keep in mind that substitutions may alter the taste and texture slightly.

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